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Optimization of bleaching of soybean peptide by diatomite
  
DOI：10.12166/j.zgyz.1003-7969/2020.06.008
KeyWord:soybean peptide  bleaching  diatomite  protein content
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Author NameAffiliation
WANG Song 1.Shandong Yuwang Ecological Food Industry Co., Ltd., Dezhou 251200, Shandong, China； 2.Food Science College, Northeast Agricultural University, Harbin 150030, China 
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Abstract:
      Using diatomite as bleaching agent, the effects of pH, dosage of diatomite, temperature and time on the bleaching of soybean peptide were determined and the bleaching conditions were optimized by orthogonal experiment. The results showed that the optimal bleaching conditions were obtained as follows: pH 5.0, dosage of diatomite 15 g/L, temperature 50 ℃ and time 50 min. Under these conditions, the bleaching rate could reach 60.5%, the loss rate of protein was only 4.2%, the protein content of the bleached soybean peptide still reached 87.8%, and the color changed from gray-yellow to milk white.
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